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Fragrant Crispy Chicken Wings
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 2001
Chicken wings do not rank very high on Western menus but in Thailand they are perhaps the most popular part of the bird. I have always thought chicken wings underappreciated; when they are properly prepared, as in this recipe, they are tasty, succulent morsels.
The key to this recipe lies in the long marination, which allows the flavours to suffuse the wings. Then they are dusted with cornflour and fried to a golden crispness.
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